Easy chicken soup

8 servings
20 minutes
Server is happy with homemade crackers.

Nutritional information per serving: 8 servings
Fat: 28,7 g; carbohydrate: 6,6 g; fiber: 3,6 g; protein: 22,3 g

• 800 g of chicken mince
• 2 tablespoons butter
• 4 tablespoons fresh ginger, grated
• 1 red chili, finely chopped, seeds
• 1 large, fresh garlic, finely chopped
• 1 red onion, finely chopped
• 8 dl chicken stock or broth
• 4 dl coconut milk
• 2-4 tablespoons red curry paste
• 2 carrots, finely chopped
• 1 broccoli, in small bouquets
• 1 dl leeks, finely chopped
• pepper and salt
• 1 teaspoon parsley, finely chopped
• 1 teaspoon thyme, finely chopped

SO DO YOU

• Fry the chicken mince in a frying pan and set aside.
• Melt the butter in a soup pot, add grated ginger, finely chopped chilli, garlic and red onion, and let it fry glossy and soft.
• Pour over chicken stock (or broth), coconut milk and curry paste (the more tablespoons of curry paste you have in the soup, the stronger it will be).
• Transfer the cooked chicken meat into the soup and stir well. Let it simmer for 3 minutes.
• Add the broccoli florets and finely chopped carrot and leek to the soup, and let it continue to cook for 5 minutes.
• Season to taste with salt and pepper.
• Take the finely chopped parsley and thyme in the soup just before serving.